Thank you for the video. I noticed you stretched the dough upside down. Others stretch the upside up. Do you flip to add ingredients, or leave the dough as is?
What flour do you use in this video? Do you find that a spiral mixer makes a big different vs hand kneading in a 24 hour dough? Love your channel and all your tips!
How is it going Massimo? it's good to watching you. What are the differences between 60 and 70% hydration? Which one is tastier and better quality? I always use 70%, but it is too sticky. Many thanks and I hope you're well 🙏🏼
You are the master Massimo!👍🏻
Technique is insane!!!!! much respect
Many thanks, great explanation as always.
Can you do a video showing how to figer out the different hydration with the water and the amount of yeasts?
Thank you for the video. I noticed you stretched the dough upside down. Others stretch the upside up. Do you flip to add ingredients, or leave the dough as is?
What flour do you use in this video? Do you find that a spiral mixer makes a big different vs hand kneading in a 24 hour dough?
Love your channel and all your tips!
Mixer dough machine not make a very big difference
Obviously machine mixer makes better dough strong the by hand
How is it going Massimo? it's good to watching you. What are the differences between 60 and 70% hydration? Which one is tastier and better quality? I always use 70%, but it is too sticky. Many thanks and I hope you're well 🙏🏼
I really prefer 60 % hydro easy to work and the result it similar maybe 70% has bigger bubble
65-67% is a great range, you get characteristics of both without the extremes of either
60% the mixer is clean after mixing 70% needs much more clean up after mixing and time is money.
Thank you so much for this video Ive finally managed to make something that resembles a pizza ☺
Thank you chef!Quanto sono i panetti di peso di solito ???
220 gr
This is so beautiful. How do we calculate the hydration percentages?
Depending water and flour for example 1 kg flour 600 gr water. 60%
Hello Massimo,Dove risiedi a Londra.
Grazie
Hoxton
How much weight per pizza Dough , luv your video so muchh
200 gr
Hi massimo , does using semolina instead of flower while stretching will change he flavour of pizza ?
Semolina does your pizza more crunchy
@@massimonocerino thanks massimo for ur usual advices 😍😍
When you streching the dough like that..in the middle your dough you touch or not??i mean you streching as well???
i touch the middle of the pizza only at the first part of the stretching
@@massimonocerino thanks Massimo you are the best 👍👍
@@massimonocerino and can i know what size your oven...coz look nice❤️❤️
@@muzharudin5657 inside 80x 70 cm. Di Fiore. Forni
@@massimonocerino ❤️❤️👍
Whith what hydration can you manipulate the dough better for show off?
55%
Why semolina...???
semolina its great for stretching give nice crispy taste at the pizza
@@massimonocerino Thank you! 24 hr. fermentation but it must be colder than room temperature right?